Snacks recipes

Malaysian meat patties

Malaysian Meat Patties recipes

Malaysian Meat Patties recipe

Ingredients:-

  • 125g —- minced meat
  • 5—-large potatoes (boiled & peeled)
  • 2—-tsp butter
  • 1—-egg (separated)
  • 1—-clove (lahsan), finely chopped
  • 1—-onion (chopped)
  • 1—-stalk celery (chopped)
  • Half tsp grated Jaiphal
  • Cooking oil for deep frying
  • Salt & pepper to taste

Food preparation:

  1. Mash potatoes: add meat, garlic, butter & residual ingredients except oil & egg white.
  2. Add Pepper & salt to taste.
  3. Make small balls of this mixture.
  4. Heat oil on medium flame.
  5. Dip patties in egg white & deep fry.
  6. When cooked to golden brown, remove & drain well on paper towel.
  7. Serve hot with boiled white rice or enjoy as snacks with chutney.
Iranian Kotlet

Serving 4

Iranian Kotlet recipes

Iranian Kotlet recipes

 

Ingredients:-

  • 500 gms —— ground lamb or beef
  • 500 gms —— small potatoes
  • 3-4 —— medium eggs
  • 2-3 —— medium onions
  • 2 spoons —— chopped parsley
  • one cub —— bread crumbs
  • Cooking oil
  • Salt & black pepper —— to taste

Method:

  1. Boil potatoes for 15-20 minutes over high heat until soften, then peel & mash them.
  2. Peel & grate onions.
  3. Add to potatoes with eggs, salt, black pepper, parsley & meat.
  4. Mix well until the mix is quite even.
  5. Remove balls from the mix about 4-5 cm in diameter.
  6. Spread bread crumbs until it is fully covered.
  7. Shape into balls.
  8. Heat up cooking oil in a frying pan. Fry each Kotlet over medium heat on both sides until golden.
  9. Serve with parsley, sliced tomatoes, and flat bread.
Seafood cheese spring roll

Ingredients:-

  • 200 gms ——– Shrimps
  • 50 gms ——– Crab sticks
  • 300 gms ——– bean thread noodles
  • 20 gms ——– Red bell pepper
  • 10 gms ——– spring onion
  • 50 gms ——– White cabbage
  • 100 gms ——– Beans sprout
  • 15 gms ——– Salt
  • 5 gms ——– Sugar
  • 1 Pinch ——– white pepper
  • 30 gms ——– Red onion and carrots
  • 60 gms ——– Cheddar cheese grated
  • 5 ——– Lumpia wrapper
  

Method:-

  1. Heat the wok. Turn off the flames and pour in the garlic oil.
  2. Sauté onion until it becomes light brown, add the seafood ingredients and toast for a minute.
  3. Add the vegetables and seasoning and cook for two minutes.
  4. Transfer the mixture into a colander. Drain for a minute and cool.
  5. Wrap the fillings in the Lumpia wrapper. Place wrapped spring roll in food keeper with cover. Store in chiller.
  6. Take out when you are ready to fry it.
Cheddar spinach pie

CHEDDAR CHEESE

Cheddar cheese was originated in England. Its flavor ranges from mild to sharp. It is naturally white, but it is usually colored yellow with annato seed. It is popular for snacking on its own or with crackers. It is particularly palatable in melted dishes such as soup and sauce recopies.

Ingredients:-

  • 1 tsp —– butter
  • 1/2 cup —– diced sweet onion
  • 1-1/2 lbs —– fresh spinach, large stems removed and coarsely chopped
  • 1(8 ounces) package —– cream cheese at room temp.
  • 1/2 cup —– milk
  • 1 tsp —– lemon juice
  • 1/2 tsp —– salt
  • 1/2 tsp —– pepper
  • 1/8 tsp —– nut meg
  • 4 —– eggs
  • 8ounces (2 cups) —– grated cheddar cheese
  • 1 —– unbaked prepared pie shell
  

This savory spinach pie gets richless from cream cheese, cheddar cheese, and eggs. You may substitute 1 pound of thawed frozen spinach for the fresh, but be sure to squeeze out all the water. 

Method:-

  1. Gently sauté sweet onions in the butter in a large deep skillet until translucent.
  2. Add chopped spinach and stir constantly until spinach has released its water.
  3. Remove from heat. Line a colander with cheese cloth and pour in the spinach mixture.
  4. Pull up the corners of cheese cloth, and twist to squeeze out all of the water.
  5. Let cool to room temperature. Preheat oven to 375-F. Beat cream cheese with milk, lemon juice, salt, pepper, and nut meg.
  6. Add eggs, beating until combined. Stir in drained spinach and onion and half (1 cup) of the cheddar cheese.
  7. Pour in to prepared pie shell and bake for 25 minutes. Remove spinach pie from oven.
  8. Sprinkle remaining cheddar cheese. Evenly over the top return to the oven and bake an additional 5 minutes, until cheese melts.
  9. Let cool for 15 minutes before cuttings. This savory pie is good warm or at room temperature.
Mushrooms stuffed with Walnuts

Serve 3 to 4

Ingredients:-

  • 85gms —— walnuts halves
  • 8 open cup —— mushrooms, stalks removed
  • 2 tbsp —— olive oil
  • 2 shallots or 1 small onion, chopped 
  • 1 —— garlic clove, chopped
  • 2 tsp —— chopped sage leaves or 1 tsp dried
  • 2 tbsp —— chopped parsley
  • 175 gms —— cheese
  • 8 thin pieces of meat
  

Method:-

  1. Heat oven to 190 degrees C. Reserve 8 walnuts halves and chop the remainder.
  2. Whip the mushrooms: trim the stalks and set, hollow side up, in an oiled baking sheet or
    oven proof dish.
  3. Heat the oil in pan, then add the shallots or onion and fry gently until softened, but not
    browned.
  4. Add the garlic, sage, parsley, chopped walnuts and seasoning. spoon the mixture into mushroom, then top with a slice of
    cheese.
  5. Place a walnut half on top of each. Bake for 15-20 minutes until the mushrooms are
    tender and meat crisp.
Meat Croquettes

 

French Cuisine

Ingredients:-

  • Meat (chicken / beef / mutton) ——– 2 cups, diced and cooked 
  • Oil ——– 1tbsp
  • Onion ——– 1/4 cup, chopped
  • Celery ——– 3 tbsp, minced
  • Capsicum ——– 1tbsp, minced
  • Parsley ——– 1tbsp, minced 
  • Paprika ——– 1tsps
  • Salt ——– To taste
  • Black pepper Powder ——– 1/4 tbsp
  • Lemon juice ——– 2tbsps
  • Bread crumbs ——– 2tbsps
  • Fresh bread crumbs ——– 2 cups
  • Eggs ——– 2
  • Oil ——– For frying
  

Method:

  1. Sauté onions in oil until light golden and translucent.
  2. Combine all ingredients except bread crumbs and eggs.
  3. Chill the mixture ,beat eggs and roll croquettes in egg and then breadcrumbs.
  4. Fry and turning so all sliced are brown.
Cheddar Garlic bread

About 12 serving, 2 slices each

 

Ingredients:-

  • 1 lb ———- grated Cheddar cheese
  • 2 ounces ———- grated Romano cheese
  • 1-1/2lbs ———- butter
  • 1/2 tsp ———- garlic powder
  • 1 tsp ———- paprika
  • 1/8 tsp ———- hot sauce
  • 2-1/2 ———- Worcestershire sauce
  • 2 loaves ———- French or sourdough bread, sliced 1/2-inch thick
  

Method:-

  1. Pre heat oven boiler. Line jellyroll pans with foil. Place Cheddar cheese,
    Romano cheese, butter garlic powder, paprika, hot sauce & Worcestershire
    sauce in the bowl of food processor fitted with the metal blade.
  2. Pulse until smooth spread cheese mixture on the bread slices and
    sprinkle lightly with paprika.
  3. place on prepared  pans. Boil in the batches until very browned and
    bubbly.
  4. It is tradionally served with both a green salad topped with creamy blue
    cheese butter milk dressing and a red cabbage salad at restaurant. 

    (It is intended to be soft and rather gooey  as opposed to crispy versions).
CHIPS

Ingredients:-

  • Potatoes ——- 1 kg, large, washed
  • Cornflour ——- 1 tbsp
  • Rice Flour ——- 2tbsp
  • Gram flour(besan) ——- 1/2 tbsp
  • Salt ——- to taste
  • Oil ——- As required for deep-frying

METHOD:-

  1. Boil potatoes for 5 minutes. Peel and cut into long thin chips> Put the cornflour, rice Flour, Gram flour and salt in a thick brown paper bag and shake to mix throughly.
  2. Then put the chips in the bad and shake to coat the chips with the corn flour mixture.
  3. Heat oil in a large karahi till very hot, add chips, stir and turn the heat down to medium.
  4. Fry the chips, remove when golden brown to absorbent kitchen paper towel.